
Simple sweet and sour pork
This is a classic sweet and sour pork recipe. Although you could easily substitute chicken, fish or beef for the pork.

SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
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Method
Sweet and sour sauce
- Place canned pineapple with juice, soy sauce, vinegar, tomato sauce, brown sugar and ginger into a saucepan and bring to a simmer
- Wet the cornflour with a little water
- Slowly pour the cornflour mixture into the simmering sauce while stirring constantly until it gets to the desired thickness
Stir fry
- Heat oil in a large frying pan or wok
- Add the pork and brown, remove from the pan and set aside
- Add the vegetables to the pan and cook until tender
- Add the pork back to the pan with the sweet and sour sauce and heat through
- Serve with rice
- Sweet and sour sauce
- 425 gpineapple pieces in juice
- 2 tspsoy sauce
- 1½ tbspvinegar
- 1½ tbsptomato sauce
- 2 tspbrown sugar
- 1 tspfresh ginger, grated (optional)
- 1 tbspcornflour
- Stir fry
- 1 tbspvegetable oil
- 500 glean pork, sliced thinly
- 1onion, sliced
- ½capsicum, chopped
- 2carrots, peeled and sliced
- ½broccoli, cut into florets
- 2 cupcabbage, shredded
Per serve
- Energy522kJ
- Total Fat3.1g
- Saturated Fat0.5g
- Total Carbohydrate21g
- Sugars20.1g
- Dietary Fibre4.4g
- Sodium51mg
Method
Sweet and sour sauce
- Place canned pineapple with juice, soy sauce, vinegar, tomato sauce, brown sugar and ginger into a saucepan and bring to a simmer
- Wet the cornflour with a little water
- Slowly pour the cornflour mixture into the simmering sauce while stirring constantly until it gets to the desired thickness
Stir fry
- Heat oil in a large frying pan or wok
- Add the pork and brown, remove from the pan and set aside
- Add the vegetables to the pan and cook until tender
- Add the pork back to the pan with the sweet and sour sauce and heat through
- Serve with rice
Ingredients
- Sweet and sour sauce
- 425 gpineapple pieces in juice
- 2 tspsoy sauce
- 1½ tbspvinegar
- 1½ tbsptomato sauce
- 2 tspbrown sugar
- 1 tspfresh ginger, grated (optional)
- 1 tbspcornflour
- Stir fry
- 1 tbspvegetable oil
- 500 glean pork, sliced thinly
- 1onion, sliced
- ½capsicum, chopped
- 2carrots, peeled and sliced
- ½broccoli, cut into florets
- 2 cupcabbage, shredded
Ingredients
- Sweet and sour sauce
- 425 gpineapple pieces in juice
- 2 tspsoy sauce
- 1½ tbspvinegar
- 1½ tbsptomato sauce
- 2 tspbrown sugar
- 1 tspfresh ginger, grated (optional)
- 1 tbspcornflour
- Stir fry
- 1 tbspvegetable oil
- 500 glean pork, sliced thinly
- 1onion, sliced
- ½capsicum, chopped
- 2carrots, peeled and sliced
- ½broccoli, cut into florets
- 2 cupcabbage, shredded
Nutrition Facts
Per serve
- Energy522kJ
- Total Fat3.1g
- Saturated Fat0.5g
- Total Carbohydrate21g
- Sugars20.1g
- Dietary Fibre4.4g
- Sodium51mg
Method
Sweet and sour sauce
- Place canned pineapple with juice, soy sauce, vinegar, tomato sauce, brown sugar and ginger into a saucepan and bring to a simmer
- Wet the cornflour with a little water
- Slowly pour the cornflour mixture into the simmering sauce while stirring constantly until it gets to the desired thickness
Stir fry
- Heat oil in a large frying pan or wok
- Add the pork and brown, remove from the pan and set aside
- Add the vegetables to the pan and cook until tender
- Add the pork back to the pan with the sweet and sour sauce and heat through
- Serve with rice
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